What's cookin', good lookin'? Part II

[Collar_N_Cuffs]

Darn, I love baked potatoes but I have a passion for mash. I thought I was going to learn something new.

Ok, so electric it will be. Thank you.

Well there's no reason you can't load up mashed potatoes with the same stuff.
And then roll it into balls, coat with egg and panko and fry it

 

[AKentuckyLady]

Darn, I love baked potatoes but I have a passion for mash. I thought I was going to learn something new.

Ok, so electric it will be. Thank you.

The Instant Pot is the most highly rated electric pressure cooker out there. I did a ton of research and the best thing about it is that it has a stainless steel inner pot. No non-stick stuff for me.

It's completely safe, no blowing-up factor present. There's a ton of Pinterest recipes, website recipes, and even a huge Facebook group devoted to the IP and tips and tricks. I've bought a second inner pot, a 7" springform pan for cheesecake, an extra rack and steamer mesh pot for inside. Truly this thing is awesome, I love how I can cook something quickly without heating up the house.

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Elle, I have an awesome, quick fish (or shrimp) recipe that I looked for to no success I will keep digging, I think I can get it back from a friend that I gave it to It's a super fresh sauce with cilantro, ginger, I can't remember what all And its sooooooo delicious!

Sounds like I have time to find it.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Fresh, fresh...that's what I want! I'm knowing I will feel not Frey that evening if I have been out in the day .

I'm actually setting myself an alarm to get it tomorrow from my friend

 

[Lyricalli]

I promised I'd post tomato pictures at some point, and they're finally coming in. And in. And in.

I have two raised beds that I grow my tomatoes vertically in. The lower left is the days harvest the other day, and the lower right is what my countertop looks like most days right now.

Some are eaten fresh, of course. About every other day, I take a bunch of them, whirl them around in the blender, then cook them down for sauce. Two days ago I made a casserole based on a southern tomato pie. A bit unhealthy, made with mayonnaise and cheese, but sure is good.

Soon, I need to make an uncooked sauce I love, and I'm the only one here who eats tomatoes fresh, so it's all mine!

Oh, and salsa. Making that today, I think.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Beautiful tomatoes!! I do remember us asking for pics

I made this tomato tart recently. A great way to use up tomatoes. I'm jealous!

 

[Lyricalli]

THANK YOU! They are BEAUTIFUL. Never have I grown tomatoes where the plant looks that healthy and organised. ( you remember all your pinching out, don't you!)

My mouth is watering just looking at the pictures....that red and green fellow nearest the camera in the white bowl and the yellow one in the left lower corner..and, well, any of them!

Your eggplants look good too, what is in the container with them please?

I look At the sky above me now and scoff at the idea of tomatoes here this year. It's just as well I didn't try. .

Every now and then, a stray shoot will get missed, but I do my best to keep up with them. It's the only way to have so many different kinds of tomatoes in that amount of space. Unfortunately, I did lose a few plants this year to some form of wilt, but most remain healthy. As you can see, I'm getting plenty of tomatoes, even with the loss.

The red and green fellows are one of my favorites.

All the rest are peppers of some sort: pepperoncini and jalapenos with the eggplants, and poblano and more jalapenos in the bowl behind.

 

[Lyricalli]

Beautiful tomatoes!! I do remember us asking for pics

I made this tomato tart recently. A great way to use up tomatoes. I'm jealous!

That looks very good. I may have to try that when I have enough cherry tomatoes again.

 

[La damnee elle la licorne]

 

[Lyricalli]

G loves to grow chillies, he just grows little red ones here,. He will be so envious when I show him this picture.

We had blight the last two years we grew tomatoes, part of why I did not even try this year.

I grow a couple of others, but they're not doing much yet. One might make a nice picture though, I'll have to see what it looks like today. It's a purple cayenne, and the flowers are pretty little purple things; the peppers start out as dark purple, but eventually ripen to red. I got the seeds as a free gift with a seed purchase a couple of years ago, and it's one of the only times I've used the sample seeds I've been sent. I love the seedlings, too: they come up with cute, little purple leaves.

 

[seela]

Mushrooms galore!

Today it's pizza with mixed mushrooms: orange birch bolete, wood hedgehog, sheathed woodtuft, chanterelle and trumpet of the dead.

 

[Collar_N_Cuffs]

Next month I am hosting a barbecue for a chef ( amoung others)

I am ok for meat ideas I think but any fish ideas are welcome! Well, all favourite ideas might be worth considering. Barbecue / grilling itself will be done by G, but marinades etc by me, plus desserts and salads etc

My slight difficulty is I am out all day of the Barbecue . I can get some one to light it for me but the food either has to be instant prepare or able to marinade for twenty four hours.

Also, anythng including mint would be great!

I'm actually setting myself an alarm to get it tomorrow from my friend

And here it is
You could make the sauce a day ahead, and just combine and cook when ready.


Green Curry Salmon

Preheat 400*F

Combine in blender till smooth:

1 cup coconut milk (unsweetened)
1 thumb sized piece of ginger, peeled and cut in pieces (I use a little more )
1-2 cloves of garlic
1/4 tsp red pepper flakes
2 tsps curry powder
1/4 c fresh cilantro
1-2 Tbsps brown sugar
1/4 tsp turmeric
Juice of 1 lime
Salt and black pepper

Ingredients are to taste, feel free to add more or less. This sauce is pretty flexible.

Pour half of sauce into baking fish, place fish (or shrimp) in the dish and top with remaining sauce. Cook according to size of fish you are using, base time is 20 minutes (less for shrimp).

I have never made the sauce a day early and then baked it, but I should think it would only improve. The curry powder doesn't really make this taste like a straight up curry in my opinion, because the small amount is more than balanced out by the fresh herbs. I love this recipe - easy and tasty

Good luck, no matter what you end up making in sure it will be delicious!

 

[La damnee elle la licorne]

 

[Endless_Night]

So, a question, per usual, to all you cheffy people.

What do you do with your asparagus and broccoli stalks???

It seem so wasteful to toss them, but every recipe I have calls for their removal. And ideas? Pretty please.

 

[La damnee elle la licorne]

 

[cookiecat]

I don't cook much so I don't haunt this thread. However, I baked pork chops this weekend and I actually brined them first -- this little step gave me the juiciest chops I've ever tasted!!

I was so excited I had to tell somebody!!

 

[MeekMe]

So, a question, per usual, to all you cheffy people.

What do you do with your asparagus and broccoli stalks???

It seem so wasteful to toss them, but every recipe I have calls for their removal. And ideas? Pretty please.

I cook the broccoli stalks with the rest. Just take the skin and hard fibrous layer off and cut up the tender part of the stalk into chunks or match sticks. I usually cook broccoli in a simple fashion. Lightly steam and coat with olive oil, lemon juice and salt and pepper.

As for the asparagus, I just trim the bottom. I'm not too worried about it being a tiny bit stringy.

 

[Collar_N_Cuffs]

So, a question, per usual, to all you cheffy people.

What do you do with your asparagus and broccoli stalks???

It seem so wasteful to toss them, but every recipe I have calls for their removal. And ideas? Pretty please.

Well I have a spiralizer, so I save my broccoli and cauliflower stems, peel them and turn them into pasta like noodles, saute with a little butter and garlic, and PRESTO! A yummy side dish

Otherwise, I matchstick them and add to salads for extra crunch. I might also slice them and add them to a veggie saute, soup, etc. I use them just like I would any other stalk veggie like celery. Ooohhh.. you could braise them. That would be yummy!

I don't cook much so I don't haunt this thread. However, I baked pork chops this weekend and I actually brined them first -- this little step gave me the juiciest chops I've ever tasted!!

I was so excited I had to tell somebody!!

I love when people get excited by cooking something good

It can be sooooo hard to get juicy pork chops! I hate when I buy a lovely looking pork chop, and it ends up like shoe leather.. I like adding fresh ginger and scallions to my pork chop brine. Yum! Adds a lot of flavour as well as moisture.

 

[Collar_N_Cuffs]

Oops. Forgot asparagus ends. I mostly throw them away
But if I'm feeling frugal, like Elle I will trim off any brown bottoms, peel, boil in chicken stock, then blitz it smooth, add cream etc and have a lovely soup.

 

[La damnee elle la licorne]

 

[Endless_Night]

Thank you, Ladies!! Much appreciated.

Okay, so. All this time the broccoli stems have been edible? As is, though possibly better with peeling? Wow. All this time I've been creating unnecessary waste. :/

Asparagus soup, hmmmm. Okay, sold. The ones I get here are too woody not to snap. Indeed, I did not realize fresh cut had a different bottom end texture....

Thanks, again.